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–+ servings

Sauerkraut Bundt Cake

Sue Lau
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4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Cake, Dessert
Cuisine American
Servings 10
Calories 394 kcal

Equipment

  • 1 electric mixer with paddle attachment;
  • 1 standard Bundt pan

Ingredients
  

  • 14.4 ounce can shredded sauerkraut
  • 1 cup unsalted butter at room temp
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons baking powder
  • 1 cup canned dulce de leche caramel
  • 1-1/2 cups cake flour
  • 1/2 cup powdered sugar sifted

Instructions
 

  • Preheat oven to 325F.
  • Spray a 10 to 12 cup Bundt pan with Baker's Release spray.
  • Rinse sauerkraut thoroughly under cold water. Drain and squeeze very dry.
  • Cream together butter and sugar in an electric mixer fitted with a paddle attachment.
  • Add the eggs and the extracts.
  • When well mixed, gradually add the dulce de leche and sauerkraut.
  • After that incorporates, gradually add in the baking powder, and flour.
  • When smooth, pour batter evenly into the prepped Bundt pan and smooth the top.
  • Bake for 65 minutes or until a toothpick inserted comes out without wet batter sticking to it.
  • Cool cake in the pan for fifteen minutes then turn out and finish cooling on a wire rack.
  • When completely cool, dust with powdered sugar.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 394kcalCarbohydrates: 52gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 98mgSodium: 313mgPotassium: 103mgFiber: 1gSugar: 47gVitamin A: 646IUVitamin C: 6mgCalcium: 38mgIron: 1mg
Keyword Lucky New Year recipes, recipes using sauerkraut, unusual desserts
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